What’s better than a cold, creamy, and fruity dessert on a hot summer day? Enter mango tapioca pudding, also known as mango sago! This refreshing Asian dessert is a mix of tropical mango, soft and chewy tapioca pearls, and creamy coconut milk. The best part? It’s incredibly easy to make, requiring just a handful of ingredients. If you’re looking for a delightful, sweet treat that feels like sunshine in a bowl, you’re in the right place!
What is Mango Tapioca Pudding (Mango Sago)?
Mango sago is a classic dessert loved across many Asian countries, especially in Hong Kong, China, and Taiwan. It typically consists of mango puree, coconut milk, and small tapioca pearls. Some variations even include pomelo or other tropical fruits to add a citrusy twist. This dish is served chilled, making it the ultimate summer dessert.
The beauty of mango tapioca pudding lies in its simplicity. It’s creamy but not too heavy, sweet but not overpowering, and the little tapioca pearls give it a delightful chewy texture. Whether you’re new to Asian desserts or a longtime fan, this recipe will become a staple in your kitchen!
Why You’ll Love This Mango Tapioca Recipe
- Easy to Make: Only a few simple steps, and you have a restaurant-quality dessert at home.
- Super Refreshing: The chilled mango and coconut combo is like a tropical vacation in a bowl.
- Customizable: You can adjust the sweetness, thickness, and even add your favorite fruits!
- Perfect for Gatherings: A great make-ahead dessert for family meals, BBQs, and parties.
What’s the Difference Between Tapioca Pearls and Sago?
You might be wondering, “Isn’t sago the same as tapioca pearls?” Well, not exactly! Although they look similar, they come from different sources.
- Sago is made from the starch of sago palm trees. It has a slightly different texture and is less common than tapioca pearls.
- Tapioca pearls, on the other hand, are made from cassava starch and are much easier to find in grocery stores.
Since genuine sago is harder to find, most recipes (including this one) use small tapioca pearls as a substitute. But don’t worry—they work perfectly and still give you that signature chewy texture!
Ingredients You’ll Need Mango Tapioca
Before we dive into the step-by-step instructions, let’s go over what you’ll need:
- Small tapioca pearls: These are the tiny white pearls that turn translucent when cooked.
- Fresh mangoes: Use ripe, sweet mangoes like Ataulfo or honey mangoes for the best flavor.
- Full-fat coconut milk: This adds richness and creaminess to the dessert.
- Milk: Whole or 2% milk helps balance the coconut milk’s thickness.
- Honey or sugar: For a touch of sweetness.
- Optional toppings: Strawberries, longan, lychee, or pomelo.
How to Make Mango Tapioca Pudding (Step-by-Step)
Now, let’s get into the fun part—actually making this delicious dessert!
Step 1: Cook the Tapioca Pearls
The first step is cooking the tapioca pearls. This part is crucial because if done wrong, they can turn into a sticky mess.
- Boil the Water: Bring 8 cups of water to a rolling boil in a large pot.
- Add the Tapioca Pearls: Pour in ¾ cup of small tapioca pearls and stir immediately to prevent sticking.
- Simmer & Cook: Let them cook for about 15 minutes, stirring occasionally.
- Cover & Rest: Turn off the heat and cover the pot for another 10-15 minutes. This allows the pearls to finish cooking and become fully translucent.
- Rinse in Cold Water: Drain the pearls and rinse them under cold running water to stop the cooking process. This keeps them chewy and prevents clumping.
- Soak in Cold Water: Transfer the pearls to a bowl of cold tap water until you’re ready to use them.
Pro Tip: Always add tapioca pearls to boiling water! If you add them too early, they’ll dissolve and become a sticky blob.
Step 2: Prepare the Mango Puree
The mango puree is what gives this dessert its rich, fruity flavor. Here’s how to make it:
- Peel and Cut the Mangoes: Slice the mangoes along the pit, score the flesh into cubes, and scoop them out.
- Blend with Coconut Milk: Add 1 ¼ cups of mango flesh, ¾ cup of full-fat coconut milk, and 1 cup of milk to a blender.
- Add Sweetener: Mix in 2 tablespoons of honey (or sugar) and blend until smooth.
Shortcut Option: If you’re short on time, you can use canned mango puree, but fresh mangoes will always taste better!
Step 3: Combine Everything
Now comes the best part—bringing it all together!
- Drain the Tapioca Pearls: Remove them from the cold water and drizzle with 1 ½ tablespoons of honey to prevent them from sticking.
- Mix with the Mango Puree: Pour the blended mango mixture into a large bowl and stir in the tapioca pearls.
- Add Fruit: Toss in extra mango chunks, strawberries, or lychee for more flavor and texture.
And that’s it! You now have a creamy, dreamy bowl of mango tapioca pudding.
Serving & Storing Tips
- Chill Before Serving: For the best taste, refrigerate the pudding for at least 1-2 hours before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Tapioca pearls tend to harden over time, so it’s best enjoyed fresh!
Final Thoughts
If you love mangoes and want a dessert that’s easy, creamy, and packed with tropical flavor, this mango tapioca pudding (mango sago) is perfect for you. The combination of sweet mango, rich coconut milk, and chewy tapioca pearls is pure magic!
How to Make a Thicker Mango Tapioca Pudding
If you prefer your mango tapioca pudding to be thicker and creamier, don’t worry—you’ve got options! Some people love a more liquid consistency, while others enjoy a rich and pudding-like texture. Here’s how you can adjust the thickness to suit your preference.
Option 1: Reduce the Amount of Milk
A simple trick to make the pudding thicker is to cut back on the amount of milk. Instead of using 1 cup of milk, try using ¾ cup instead. This will make the mango puree denser and more luxurious.
Option 2: Add More Mango
Since mangoes naturally contain fiber and pulp, adding extra mango puree can help thicken the pudding. Increase the mango puree amount from 1 ¼ cups (225g) to 1 ½ cups (250g). Just remember, more mango means a stronger fruit flavor!
Option 3: Adjust the Tapioca Pearl Ratio
Tapioca pearls absorb liquid and naturally thicken the mixture. If you want a pudding with more body, add an extra 2 tablespoons of tapioca pearls when cooking. This will create a chewier, fuller texture.
Option 4: Use Chia Seeds (Bonus Thickening Hack!)
If you want a nutritional boost and a thicker consistency, add 1 tablespoon of chia seeds when you mix the tapioca pearls into the mango puree. Chia seeds absorb moisture and swell up, naturally thickening the pudding without altering the flavor.
Fun Variations to Try Mango Tapioca
Want to get creative with your mango tapioca pudding? Here are some delicious twists on the classic recipe!
1. Mango Pomelo Sago (Hong Kong Style)
If you’ve ever had mango pomelo sago in a Hong Kong dessert shop, you know it’s a game-changer. To make this version, simply add:
- ½ cup of pomelo (peeled and broken into small chunks)
- Extra coconut milk drizzle on top
Pomelo adds a citrusy contrast that balances out the sweetness of the mango. It’s refreshing, tangy, and incredibly delicious!
2. Creamier Version with Condensed Milk
If you want a richer and sweeter pudding, swap the honey or sugar for sweetened condensed milk. Just blend 3 tablespoons of condensed milk into the mango puree for an extra indulgent treat.
3. Vegan Mango Tapioca Pudding
Going dairy-free? No problem! Here’s how you can make this recipe 100% vegan:
- Replace regular milk with almond, oat, or coconut milk.
- Use maple syrup or agave syrup instead of honey.
- Add extra coconut milk for extra creaminess!
The result? A rich, plant-based dessert that tastes just as good as the original.
4. Mango Lychee Sago
Love lychee? Try adding ½ cup of chopped lychee (fresh or canned) to the pudding. The juicy, floral sweetness of lychee pairs beautifully with mango and makes the dessert even more exotic.
Common Mistakes & Troubleshooting Tips
Even the best recipes can sometimes go wrong. Here are some common issues and how to fix them!
Problem 1: The Tapioca Pearls Melted or Turned Mushy
What happened? You might have added the pearls before the water was boiling, or you overcooked them.
How to fix it: Always wait until the water is at a rolling boil before adding the pearls. Also, don’t cook them for too long—15 minutes is enough, followed by a rest time with the lid on.
Problem 2: The Mango Puree Turned Gray
What happened? Mango oxidizes when exposed to air, which can cause it to turn slightly grayish over time.
How to fix it: To slow down oxidation, try boiling the milk before blending it with mango. This helps the puree retain its bright golden color.
Problem 3: The Tapioca Pearls Clumped Together
What happened? If you let the pearls sit too long after draining, they can stick together in one big lump.
How to fix it: Always rinse them under cold water right after cooking. You can also drizzle a little honey or coconut milk to keep them separate.
FAQs About Mango Tapioca Pudding
1. Can I Make Mango Sago Ahead of Time?
Yes, but keep the tapioca pearls and mango puree separate until you’re ready to serve. The pearls tend to absorb liquid and can become too soft if left overnight.
2. How Long Does Mango Tapioca Pudding Last?
It’s best to enjoy it within 2 days. After that, the tapioca pearls may lose their texture, and the mango puree might darken slightly.
3. Can I Use Frozen Mango?
Absolutely! Just make sure to defrost the mango before blending. Frozen mango tends to release more water, so you may need to reduce the amount of milk slightly to maintain a creamy texture.
4. What’s the Best Type of Mango for This Recipe?
Ataulfo (honey) mangoes are ideal because they’re naturally sweet and have a creamy texture. However, you can also use Tommy Atkins mangoes or any variety that’s ripe and juicy.
5. How Do I Make It Sweeter?
If you prefer a sweeter pudding, simply add more honey, sugar, or condensed milk. Adjust the sweetness to your taste!
6. What Does Mango Sago Taste Like?
Mango sago is a creamy, fruity, and slightly chewy dessert. It has a smooth mango-coconut flavor, with the tapioca pearls adding a soft, bouncy texture. It’s sweet but not overpowering, making it a light and refreshing treat.
7. What Culture is Mango Sago From?
Mango sago originated in Hong Kong and is a popular dessert in Chinese, Taiwanese, and Southeast Asian cuisines. It’s commonly served in dessert cafes and at family gatherings, especially in tropical regions.
8. What is Mango and Tapioca Dessert with Condensed Milk?
Mango and tapioca dessert with condensed milk is a richer version of mango sago. Instead of using fresh milk, this variation includes sweetened condensed milk for a thicker, creamier, and sweeter pudding.
9. Is Mango Sago a Drink?
Not exactly! Mango sago is a dessert that’s meant to be eaten with a spoon. However, some people make a thinner version and serve it as a drink, similar to a mango smoothie with tapioca pearls.
Final Thoughts: Time to Enjoy Your Mango Sago!
And there you have it—the ultimate guide to making mango tapioca pudding (mango sago) at home! Whether you like it thick or thin, fruity or creamy, this dessert is easy to customize and absolutely delicious.
Now it’s your turn to try it! Will you stick to the classic version, or will you experiment with fun add-ins like pomelo, lychee, or condensed milk? Let me know in the comments below!
Happy cooking, and enjoy your mango tapioca pudding!
Here are some recipes similar to “Mango Tapioca” from Easy Global Recipes that you might enjoy:
- Tropical Coconut Mango Overnight Oats – A refreshing, fruity breakfast with coconut and mango flavors.
- Orange Mango Smoothie – A vibrant, citrusy smoothie packed with tropical goodness.
- Overnight Chia Pudding Parfait – A healthy, creamy alternative with a similar pudding-like texture.
- Banana Almond Smoothie Bowl – A thick, fruity smoothie bowl with a tropical twist.
- Matcha Chia Pudding with Berries – A unique take on pudding with superfood ingredients.